Homemade Hamburger Buns

I’ve tried several different recipes for homemade hamburger buns, but we didn’t really like any of them. They weren’t light and fluffy. They were solid and dense – almost like me sometimes. Hahahah! Oh come on. You know that was funny.

I found a recipe that was okay, but I needed to switch the method around and the ingredients….and it was AWESOME! These are the best homemade hamburger buns I’ve ever had, so I want to share them with you. You’ve earned it – you need a burger. And a burger isn’t a burger without a bun. You can quote me on that.

You’ll need warm water, melted butter, honey, yeast, salt, egg, and white wheat flour. I used freshly ground hard white wheat. In the bowl of your stand mixer, combine the warm water and yeast. Stir it around a bit and then let it sit for five minutes. It will get all foamy and cool looking.

Now, add the melted butter (make sure it’s cooled off), honey, and egg. Turn the mixer to setting 1 and let it all combine. Add 2 cups of flour and beat until smooth (I usually use #2 on my mixer). Now, add the salt and the rest of the flour that you need to get a kneadable dough. Knead on setting #1 for 6 minutes.

As usual, I wait before adding too much flour to avoid a dry bread. I ended up adding almost 3 cups of flour, but not until the very end when I could tell it needed it.

When you start making bread regularly, you’ll just learn what looks right. Your dough should look like this – holding together and springy….not doughy and stringy. Cover your mixer bowl and let the dough sit for about 10 minutes.

This recipe makes 8 hamburger buns. Divide your dough into 8 equal pieces and pat them into circles like shown. You could use a biscuit cutter, but why dirty it up?

Put them on a well greased cookie sheet, or cover a sheet with parchment paper. I used my Kitchen Aid silicone mat….I don’t use it often because I think it smells weird – but I do use it when I want to make sure something won’t stick. Now, flatten those babies out.

Remember, they’re going to raise so you want to make sure they aren’t too fat. It’s really hard to get a tall bun into your mouth. Think about a cookie….think about how tall you want them to be and divide that by half. Or, just be like me and wing it.

Cover the pan with a dish towel and let them raise until doubled. Mine usually take about an hour, but it depends on the temperature of your kitchen.

Once they’re ready to go, you can pop them straight into a 350 degree oven or you can jazz them up a bit. If you want to make them look fancy, you can brush the tops with a beaten egg white and then sprinkle with sesame seeds, poppy seeds, or even Italian seasoning. I like Italian seasoning, but I left this batch plain.

Bake for about 15 minutes or until they are golden brown, like shown. Inhale. I love baking bread….it makes my house smell DIVINE.Use a serrated knife to cut them open and fill with a burger or sloppy joes.

After we have dinner, I freeze the rest of the batch so I have burger buns if I need them….and who knows when you might need a burger? I like to be prepared.

Homemade Hamburger Buns

¾ cup warm water

3 teaspoons yeast

2 tablespoons honey

2 tablespoons melted butter

1 egg

1 teaspoon salt

2 ½ – 3 cups white wheat flour (hard white wheat, ground)

In the bowl your stand mixer, combine the warm water and yeast. Let sit for 5 minutes.

Add the honey, melted butter, and egg. Beat until smooth.

Add 2 cups of flour. Beat until smooth.

Add salt and remaining flour until you get a kneadable dough. Knead on setting 1 for 6 minutes.

Cover dough and let it rest for 10 minutes.

Divide dough into 8 pieces and shape into buns. Place buns on a greased/parchment paper lined cookie sheet. Flatten.

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About Stacy

Stacy is a Home Management Mentor, the author of two cookbooks, the creator of why-didn’t-I-think-of-that homemaking hacks, an expert on making real food taste lip-smacking delicious, and a Platinum Leader with Young Living Essential Oils. She loves butter, dessert, baking, organizing, and staying home with her husband and four hilarious kids. She believes if it's not easy, you won't do it - because she's lived it. She'll bring YOU the awesome so that you can get your home back into control. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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Comments

I have been making these rolls for over a year. I just want you to know that they are so good we really cannot eat a store bought roll anymore. I use whole grain spelt flour and they are delicious and not dense as they might be with whole wheat flour. I really appreciate you posting this recipe online.

I am SO excited! I just received my shiny RED stand mixer for christmas after asking for it for over 20 years. I was never able to make any kind of bread before. I admit I was a little intimidated by it! I made these sandwich buns as my very first project. WOW! Am I proud of myself LOL They are wonderful! My hubby and I tried one with butter the minute we took it out of the oven. Perfect! Thank you so much for the recipe and encouragement to try.

I can’t believe I missed this recipe somewhere! I am a faithful reader too! 😀
Anyway, I am sooooo glad I found this. Like REALLY glad! Do you know how much hamburger buns cost at the store these days?

We’ve got 11 kids plus my beef loving husband. 🙂

I try to get mine from the Bread Outlet where every bread is $1 but even still, the buns are dry and crumbly. Not cool when you have a beautiful burger on there with all the trimmings. You take one or two bites and it falls apart in your hands.

I have already printed this out and will have to wait until this weekend when I go shopping for some BEEF!

I have one recipe that I use for buns. They always turn out pretty dense. My wife asked if I could find a ‘lighter’ bun for hamburgers tonight. I found your recipe from the Google description about other recipes being too dense. Anyway, used about 3 cups regular white flour and made 6 instead of 8. Baked for 18 minutes @350 electric oven. WOW! We have never had such tasty and perfect buns, bought or otherwise. Thank you so much! Unfortunately I’ll probably be asked to make them more often. But it’s so simple as to not be a chore.

I too had trouble with hamburger rolls after a few attmept.. moslty too dense. I just tried these and this recipie is a keeper! Great results, almost like store bought only better 🙂 I am so pleased! Thank you so very much for sharing! I used my breadmaker and put all the ingredients in, wet then dry, and put it on the dough setting, then I seperated the dough in 8 balls and smashed thinly as you said. I let them rise about 10 min and then baked as you said, and they are perfect!

stacy, just have to tell what a great all round recipe this is. i had e mailed you awhile back to ask if this made a good bread recipe. well it does. its a delicious sandwich bread. i made rolls out of it, made biscuits for biscuits and gravy. i haven frozen the dough and it has worked fine. i have frozen the hamburger buns, already baked, just as good as fresh. i really dont need another recipe. whatever i have made with this dough has bee fantastic, fresh or frozen. thanks so muck. kathy

Hey! I tried making these yesterday and today using different yeast and they are not rising. I read that white wheat flour doesn’t rise the same as white flour so I just wanted to check with you to see if this is normal. They also feel heavy. Any advice will be helpful. Thank you 🙂

Heather, I’m not sure what to tell you – mine always raise nicely…and kinda fast so I have to watch them closely. 🙁 I only use white wheat flour (the equivalent of hard white wheat berries). What kind of yeast did you use?

We are slowly adding wheat back into our lives and I am craving a burger. I tried serving lettuce wrapped burgers a few weeks ago and my husband said he couldn’t eat it without surrendering his “man card”. LOL! Looking forward to trying these out.

Hi Stacy. I’m a newbie to your site. I’ve been looking for awhile for a healthy hamburger bun that my family will actually eat. I made yours yesterday and they were awesome! My family loved them! 🙂 They’ll definitely be our ‘go to’ hamburger buns. Thanks!

I tried these hamburger rolls,they were the best that i’ve had. they beat out the bakery ones. Yes.
I made the dough in my bread machine and it worked great.
Can’t wait to make ‘Joe’s’ for dinner tonite.
Thanx Stacy.

For their birthdays I always make dc whatever they want for dinner. Today was youngest dd’s birthday and she had requested Polish sausage and… specifically these buns to go with them :). I found some nitrate-free Polish sausage, made *4* batches of your recipe (might as well, eh? 2 are in the freezer already baked and 1 batch is waiting for sandwiches or something), and enjoyed your recipe with sausage and “live” sauerkraut. Thanks again for this recipe.

BTW, dh ate 3 throughout the afternoon and was stuffed before we had dinner!

Oh! I just tried hamburger buns the other day for the very first time. It’s a trend! I used Julia Child’s recipe in “The Way To Cook” (from the Abingdon Main Branch Library). We really liked them. I liked that they weren’t at all sweet, almost like store-bought. I can’t be bothered with all the processing she does though. I’m a dissolve your yeast then throw the rest into the mixer and let that guy work for you kinda gal! May I also humbly recommend her “Fresh Tomato Sauce” (page 358) as the greatest and easiest pizza sauce ever. (I don’t do any fresh tomatoes, just 2 pints canned). Thanks for all your fun recipes and ideas! Happy Hamburgers! 😀

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